African Peanut Soup

There are quite a few varieties of African Peanut Soup. I was on the hunt for a recipe and looked over at least a dozen and I choose the ingredients I found most appealing and I took a bit from this recipe and a bit from that recipe and this is what I came up with. Wow, I really like this, even
though this might not be the season when you are wishing for something to warm you up, give this a try or keep it on the list for winter, it is so delicious it will make you want to keep eating even when you think you have had enough. I used the leftover chicken from a grocery store rotissorie chicken for the chicken in this soup. It’s a great way to use up those bits of left over chicken. This could easily be a vegan recipe, I don’t think the chicken broth and chicken are what make this a great recipe, substitute vegetable broth for the chicken broth and skip the shredded chicken and I think you will still be very happy with this tasty soup. Some recipes call for sautéing the vegetables in oil before adding the broth, I have tried to make this quick and lower in fat and of course want to make it easy, I am a pretty lazy gal in the kitchen, so it’s pretty much a add ingredients and simmer kind of recipe. Don’t be put off by the number on ingredients, you just have to dump them all in the pan and let them cook, couldn’t be much easier.

6 cups chicken broth

1 medium red bell pepper, diced

1 medium onion, diced

3 large carrots, diced

1 medium sweet potato, peeled and diced

2 cloves garlic, diced

1 tablespoon grated ginger

16 ounce can tomato puree

2 teaspoons cumin

1 cup reduced fat crunchy peanut butter

2 tablespoons Franks hot sauce

1 cup low fat coconut milk

3 cups shredded chicken

½ cup chopped fresh cilantro

In large saucepan, add broth, bell pepper, sweet potato, onion, carrots, garlic, ginger and tomatoes. Bring to boil, then lower heat and simmer
until vegetables are soft, about 20 minutes. Once vegetables are softened puree ingredients using hand held blender(stick blender)directly in the pan. Or transfer the broth vegetable mixture to a traditional blender and puree. Do this in small batches so that the hot broth doesn’t cause a messy explosion. Next, add remainder of ingredients and simmer, stirring now and then until the peanut butter is evenly mixed. Hope you give this a try, it’s yummy. Karen

Karen and Katie

Hi, we are Karen and Katie (mother and daughter), living in Detroit and Chicago. We both love food, fitness and healthy living and started this blog to help document and share our lives through food, recipes, exercise and more! Thanks for stopping by our corner of the blogworld! Email us at info@2peasinablog.com